Dining and Cooking: Palabok

Pancit Palabok is a traditional Filipino noodle dish often served during mirienda.  Rice noodle smothered with shrimp gravy, topped with tinapa flakes, crushed chicharon, boiled egg, fried garlic and chopped green onion.

It’s comes in different variations from different provinces.

Right now I will share to you the most basic way to enjoy Palabok…



1 bag of Rice Palabok Noodles

1 Clove of garlic finely chopped

1 Medium size onion finely chopped

1 cup of chopped pancetta

2 tbsp of annato Powder

1 can of chicken broth

1 can of cream of mushroom

1 can of coconut milk

1 tbsp of shrimp powder

2 tbsp of cornstarch

1 cup of water

1/4 cup of fish sauce

1/2 tsp of ground pepper

1 cup of tinapa flakes

1 cup of crushed chicharon

6 boiled eggs sliced

2 tbsp of chopped green onion


1 cup boiled and peeled shrimp

1 cup of fried chopped tofu

1. Soak Palabok Noodles in cold water

2. Boil 12 cups of water in a pot.

3. On another pot saute pancetta until Brown.  Add garlic and onion until onion becomes clear and garlic becomes Brown. Add in shrimp powder, pepper, Annato and deflate with chicken broth.  Add cream of mushroom and coconut milk and simmer. Thicken the broth with cornstarch mixed in cold water and simmer until it thickens to the desired consistency.

4. Boil noodles for about 12 to 15 minutes until desired tenderness and drain water.

5. Lay noodles to the casserole tray and pour generous amount of shrimp gravy sauce that should cover and coat the whole noodles.

6. Sprinkle tinapa flakes, chicharon, fried garlic and sliced egg.  Top with green onion and serve.
Bon appetit!


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